![Courgette pancakes](https://cdn.shopify.com/s/files/1/0508/5803/3301/t/9/assets/pf-ddea79eb--zucchini.jpg?v=1615987447)
![](https://cdn.shopify.com/s/files/1/0508/5803/3301/t/9/assets/pf-ea79eb99--zucchinimobil.jpg?v=1615987479)
Nutritional values | Calories | Carbohydrates | Proteins | Fat |
---|---|---|---|---|
(Per 100g) | 452 kcal 84 kcal / 100g | 53 g 10 g / 100g | 21 g 4 g / 100g | 15 g 3 g / 100g |
Ingredients for a recipe
Quantity | Ingredient |
---|---|
400g | Courgette |
60g | Flour of choice |
20g | Pure Vegan Protein Nature |
5 TBSP. | Plant milk |
1 | Egg |
- | Spices of choice |
- | Some oil |
Preparation
- Finely grate the courgettes, place in a clean kitchen towel and squeeze out the liquid.
- Mix the courgette grated with all the other ingredients and work into a dough.
- Heat a little oil in a frying pan and place approx. 1 heaped tablespoon of the batter per pancake in the pan.
- Flatten the pancakes slightly and bake for 3-4 minutes on each side.
- Dab off the excess oil with a kitchen towel and arrange the pancakes on a plate.
Optional
Optionally, you can add some cheese to the dough.